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    Home » Recipes » Baking Recipes

    Coffee Buttercream

    Published: Sep 3, 2023 by Vicki · Leave a Comment

    Jump to Recipe
    coffee buttercream on brownie squares

    Our Coffee Buttercream is a luscious creamy frosting made with only three ingredients. Its rich and creamy texture and delicate balance of flavours make it the perfect addition to cakes and cupcakes.

    Overhead image of brownies with coffee buttercream.

    This is the best Coffee Buttercream recipe! It has just the right amount of coffee, which offsets the sweetness of the icing sugar. It's super easy to make and can be stored in the fridge for up to a week.

    Coffee Buttercream can be used for many sweet recipes, such as a filling for cakes, swirled atop a batch of freshly baked cupcakes and many more. We love to use Coffee Buttercream on our Coffee and Walnut Loaf Cake and Espresso Brownies.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Step by Step Instructions
    • Storage
    • FAQs & Expert Tips
    • You Might Also Love
    • 📖 Recipe
    • Comments

    Why You'll Love This Recipe

    • It's super easy to make.
    • Only three ingredients.
    • You can make it ahead and store it in the fridge.

    Ingredients

    icing sugar, butter and instant hot coffee.

    Note: The quantities are shown in the recipe card below.

    Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
    Icing sugar - also known as confectioners sugar.
    Coffee flavouring - we use instant coffee granules mixed with boiling water. You could use espresso instead.

    Step by Step Instructions

    Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.

    Instant coffee in a cup with a spoon.

    1. Dissolve the instant coffee granules in boiling water and let it cool down before making the buttercream.

    Creamed butter and electric whisk in a bowl.

    2. Beat the butter in a mixing bowl until creamy.

    Softened butter and icing sugar in a bowl with an electric whisk.

    3. Gradually beat in the icing sugar, starting at a low speed. This prevents it from flying everywhere.

    Buttercream in a bowl with an electric whisk.

    4. Mix until creamy on a low speed to prevent air bubbles.

    Buttercream in a bowl with coffee essense added to it.

    5. Add the cooled coffee one teaspoon at a time and mix well on a low speed.

    Coffee Buttercream in a bowl with electric whisk.

    6. Check for consistency and add more icing sugar if you want it thicker.

    Image of Coffee flavoured buttercream, on a baked espresso brownie.

    Storage

    Store the buttercream in an airtight container in the fridge for up to a week.

    To freeze, store the buttercream in an airtight container or freezer bag. It will last in the freezer for up to 3 months. To thaw the buttercream, transfer it to the fridge the day before you would like to use it. Bring the buttercream to room temperature, then re-whip it so that it is smooth.

    FAQs & Expert Tips

    Can you make Coffee Buttercream with Espresso?

    Yes, you can. Use one tablespoon of espresso in this recipe.

    Why has the Coffee Buttercream split (curdle)?

    Sometimes, the buttercream will split if the butter is too cold or the coffee flavouring is too hot.

    How do I thicken Coffee Buttercream?

    To thicken the buttercream, add a tablespoon of icing sugar at a time and mix until it's the consistency you require. If the buttercream becomes too thick, add a little milk to thin it out.

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    📖 Recipe

    Close up image of Coffee Buttercream spread over a brownie.

    Coffee Buttercream

    A luscious creamy buttercream which is the perfect addition to cakes and cupcakes.
    5 from 2 votes
    Print Pin Save Recipe Saved! Rate
    Course: Baking
    Cuisine: Western
    Keyword: coffee buttercream
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Author: Vicki

    Equipment

    • 1 hand-held whisk

    Ingredients

    • 150 g unsalted butter, softened to room temperature
    • 300 g icing sugar, sifted
    • 2 teaspoons instant coffee granules mixed with 1 tablespoon of boiling water, note 1
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    Instructions

    • Dissolve 2 teaspoons of instant coffee granules in 1 tablespoon of boiling water and let it cool completely before making the buttercream.
    • Beat the softened butter in a large mixing bowl with an electric whisk until creamy. Gradually beat in the icing sugar until light and fluffy (this helps it not to fly everywhere). Beat on a low speed to prevent the buttercream from getting air bubbles.
    • Beat in the cooled coffee one teaspoon at a time until it's incorporated.
    • Add a tablespoon or two of icing sugar if you want the buttercream thicker. If the buttercream is too thick, thin it with some milk.

    Recipe Notes

    Note 1. Instant coffee mixed with boiling water gives the buttercream a lovely, bold flavour. You could use one tablespoon of cooled espresso, but it won't be as strong.

    Storage

    Store the buttercream in an airtight container in the fridge for up to a week.
    To freeze, store the buttercream in an airtight container or freezer bag. It will last in the freezer for up to 3 months. To thaw the buttercream, transfer it to the fridge the day before you would like to use it. Bring the buttercream to room temperature, then re-whip it so that it is smooth.
    Did you make this recipe?Tag me on instagram @easy.deliciousness
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    HI THERE!

    I'm Vicki - an English Mum living in Australia. Here you will find plenty of tasty recipes which are family-approved.

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